RA Insider

Cooking With Arthritis

7. Freeze It for Later

Chef Melinda Winner suggests freezing pre-measured portions of fresh herbs, spices and even tomato paste in a liquid base of water, milk or cream in ice cube trays. Then later you can grab a cube of basil when your recipe calls for a teaspoon or tablespoon, melt and voila … a real time and energy saver.

Cooking With Arthritis

1. Make prepping and cooking meals with arthritis easier.

Preparing a nutritious meal is important for good health, but cooking can be difficult when you’re in pain or feel fatigued. Try these shortcuts for pain-free prep of healthy meals.

2. Get Comfortable

Be sure to wear cushioned, slip-proof shoes in the kitchen, and stand on a rubber mat for extra cushioning. Pull up a high barstool so you can sit down to chop, mix or stir. If the cold temp in the freezer makes your hands ache, slip on a pair of outdoor cooking gloves for added comfort and protection.

3. Grip With Ease

Use lightweight utensils with padded handles or slip-resistant grips. Other arthritis-friendly tools include a chopping board with built in spikes, double- or cushion-handled pots and pans, rotary grater or mandolin slicer, automatic jar opener, French chef knives (which are sharper) and canisters with easy open tops.

4. Keep It Simple

Tasty food doesn't always require hard work. Hearty soups, one-pot stews and slow-cooker meals can be filling and easy on hands. They can stand on their own, or complement sandwiches, salads or even meal replacement bars.

5. Embrace Convenience

Try fresh or frozen, pre-cut vegetables and fruits. Soften raw veggies in the oven or microwave for easier cutting. Oven-baking bags and disposable foil pans make meal prep and clean up a snap.

6. Location Is Everything

7. Freeze It for Later

Chef Melinda Winner suggests freezing pre-measured portions of fresh herbs, spices and even tomato paste in a liquid base of water, milk or cream in ice cube trays. Then later you can grab a cube of basil when your recipe calls for a teaspoon or tablespoon, melt and voila … a real time and energy saver.

8. Prep in Batches

When you feel well, prepare multiple meals, and divide and freeze them in serving-size containers. That way, you can simply reheat ready-to-eat meals for when you’re not having a good day.

9. Think Outside the Box

More great tips from chef Winner: Use a nutcracker or long-handled pliers to loosen tightly sealed bottles. Use a small kitchen funnel to separate egg yolks from the whites – just place the funnel over a glass, crack the egg into the funnel and the white will slide into the glass while the yolk stays put.